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Safe Cooking Temperatures


This is probably the most important tip I can give you... how to tell when a food is cooked to a safe temperature.... after all... we certainly want our food to be safe.

Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria that causes illness. So by cooking food to these proper temperatures you can prevent illness caused by bacteria in food.

Measure the internal temperature using a food thermometer... see my previous post about the various food thermometers available.

Here are the accepted guidelines... happy cooking and be safe!






Safe Cooking Temperatures:

Ground Meat & Meat Mixtures

Beef, Pork, Veal, Lamb.................... 160 degrees F
Turkey, Chicken ...............................165 degrees F

Fresh Beef, Veal, Lamb

Medium Rare ....................................145 degrees F
Medium ..............................................160 degrees F
Well Done ...........................................170 degrees F

Poultry

Chicken & Turkey, whole................ 165 degrees F
Poultry Parts.................................... 165 degrees F
Duck & Goose................................... 165 degrees F
Stuffing (cooked alone or in bird).. 165 degrees F

Fresh Pork

Medium Rare........................................145 degrees F*
Medium ............................................160 degrees F
Well Done......................................... 170 degrees F

*with a 3 minute rest time

Ham

Fresh (raw)...................................... 160 degrees F
Pre-cooked (to reheat)................... 140 degrees F

Eggs & Egg Dishes

Eggs............................. Cook until yolk & white are firm
Egg Dishes....................................... 160 degrees F

Seafood

Fin fish............................................ 145 degrees F or
until opaque and flakes easily with a fork

Shrimp, Lobster & Crabs Flesh...... pearly & opaque
Clams, Oysters & Mussels.......... Shells open during cooking
Scallops ................................Milky white or opaque & firm

Leftovers & Casseroles ................ 165 degrees F

Source: Partnership for Food Safety Education

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